Period: England, 1300s-1400s Sources: Medieval Cookery

Crust: 1 cup semola flour 1 Tbsp sugar 1 tiny pinch of saffron 1/8 tsp salt 6 Tbsp butter ¼ cup water

Filling: 6 egg yolks 1 Tbsp water ½ tsp gelatin ¼ cup sugar ½ tsp powdered ginger ¼ cup minced dates ¼ cup minced raisins, dried currant berries, or similar

For the crust: Stir together the flour, sugar, saffron, and salt. Cut in the butter until it creates moist crumbs, leaving some small chunks of butter. Stir in the water, forming a dough. Wrap the dough in plastic wrap and chill it in the fridge while making the filling.

Preheat oven to 350° F.

Dissolve the gelatin in the water. Beat together the egg yolks, gelatin, sugar, and powdered ginger until the mixture is very light, as light as you can reasonably get it. Then stir in the dates and raisins.

Divide the crust dough into 12 pieces, 6 of them slightly smaller than the others. Roll the larger balls out into circles and line 6 cups in a mini tart pan. Put about 2 Tbsp of filling into each cup—there will be a little extra, so divide it evenly. Then roll the smaller balls of dough to make top crusts. Leave a little bit of space, if you can, between the filling and the top crust.

Bake for 35-40 minutes, until the crust is golden brown.

#butter #date #dessert #driedfruit #eggyolk #gelatin #ginger #historical #pie #raisin #saffrom #salt #semolaflour #sugar

1 double batch of pie crust dough ½ cup sugar ¼ cup arrowroot powder ½ tsp cinnamon 4 cups blueberries (fresh or frozen) 1 Tbsp butter 1 tsp lemon juice

Preheat oven to 400° F.

Prepare the bottom pie crust in the pie tin.

Stir together the sugar and arrowroot powder. Cut the butter into the mixture until it is no longer dry. Stir in the cinnamon and lemon juice, then gently stir in the blueberries, to coat them.

Pour the filling mixture into the pie tin.

Place remaining pie crust on top, seal and flute edges. Slit the top crust a few times for steam to escape. Or do a decorative top crust with holes in it.

Place a pie shield or strips of foil around edges before baking. Bake for 40-45 minutes or until juices begin to bubble through slits, removing foil or shield at around 25 minutes into baking.

Cool completely before cutting.

#arrowroot #berry #blueberry #butter #cinnamon #dessert #lemonjuice #pie #sugar #vegetarian

1 cup sour cream ¾ cup sugar 1 egg 2 Tbsp flour or corn starch 1 tsp vanilla extract ¼ tsp salt ½ tsp ground nutmeg 2 ½ cups fresh blueberries 1 9-inch unbaked pie crust

Preheat oven to 400° F.

In a large bowl, mix the sour cream, sugar, egg, flour/corn starch, vanilla extract, salt, and nutmeg, until smooth. Gently stir in the blueberries.

Pour into the pie crust. Bake for 40-50 minutes.

#berry #blueberry #cornstarch #dessert #egg #nutmeg #pie #salt #sourcream #sugar #vanilla #vegetarian #wheatflour

The corn fries to a crunchy shell, with a soft interior.

1 cup corn meal ¼ cup flour 1 Tbsp honey or sugar 1 ½ tsp baking powder ¼ tsp salt ¼ tsp pepper ¾ cups water or vegetable stock ¼ cup chopped fresh chives ½ cup mixed vegetables (e.g. corn, beans, minced peppers) Canola oil for frying

Stir together the corn meal, flour, sugar/honey, baking powder, salt, and pepper. Slowly stir in the water and honey if using. It should be a thick, but smooth, batter. Stir in the chives and vegetables.

Heat about 1/2” of oil in a skillet over high heat, then turn the heat to medium when it gets hot. Drop large spoonfuls of batter into the oil and press them down into patties. Cook on each side until golden brown. Place them on a cooking rack on top of a baking sheet to drain oil before serving. Eat plain as a snack, or add toppings.

#bakingpowder #chive #cornmeal #dairyfree #honey #main #oil #pepper #salt #side #soupstock #sugar #vegan #wheatflour

4 cups blueberries, fresh or frozen 3 cups water 2/3 cup sugar 2 cups plain yogurt ¼ tsp ground allspice

Combine the blueberries, water, sugar, and allspice in a large pot over medium-high heat. Bring to a boil, stirring occasionally. Remove from heat. In small batches, blend the blueberry base with the yogurt in a blender, until the soup is completely smooth. Cover and refrigerate until chilled, then serve.

#allspice #berry #blueberry #dessert #fairyfeast #glutenfree #side #sugar #vegetarian #yogurt

1 cup corn meal 1 cup flour 1 Tbsp baking powder ½ cup sugar 1 tsp salt 1 cup milk 2 eggs ¼ cup butter ¼ cup honey

Preheat oven to 400° F.

In a large bowl, mix the dry ingredients. Cut the butter into the mixture. In another bowl, whisk the eggs, and milk. Add to the dry mixture and stir until just mixed, then stir in the honey. It is ok to have lumps, as they will continue to absorb moisture and dissolve.

Cornbread loaf: bake for 20 minutes in a greased 9” square or circular baking pan.

Muffins: Place paper liners in a 12-cup muffin tin. Divide the batter into the cups. Bake for 15 minutes.

#bakingpowder #bread #butter #cornmeal #egg #honey #milk #salt #side #sugar #vegetarian #wheatflour

Makes 1 pint.

½ lb grapes (any type) ¾ cup red wine vinegar ½ cup sugar ¾ tsp black peppercorns ¾ tsp mustard seeds ¼ tsp salt 4 whole cloves 1 cinnamon stick 2 grams dried orange peel (Probably 1 tsp) 9 grams candied ginger (probably 1 Tbsp)

Wash the grapes and remove stems. Put in a clean 1-pint jar.

Cook the rest of the ingredients over medium heat for about 10 minutes. Pour everything into the jar with the grapes. Set aside for about an hour to cool, then put the lid on and turn the jar upside-down to distribute the spices.

Store in fridge. They will take about 24 hrs to cure. They will keep for 4-5 days.

#candiedginger #cinnamon #clove #dairyfree #fairyfeast #glutenfree #grape #mustardseed #orangezest #pepper #salt #side #sugar #vegan #vinegar

1 single batch pie crust 1 cup sugar 1 Tbsp butter 2 Tbsp flour or corn starch 3 large eggs (or 4 medium eggs) 1 cup milk 2 Tbsp lemon juice

Preheat oven to 375° F. Prepare the pie crust in a large tin and bake for 10 minutes.

Meanwhile, run the eggs under warm water to bring up their temperature. Ideally they will get to room temperature or warmer. Heat a medium-sized metal or glass bowl with hot water.

In another medium bowl, cut the butter into the sugar and flour. Separate the eggs, reserving the whites. With a wire whisk, beat the egg yolks, milk, and lemon juice into the sugar mixture, until completely mixed and smooth.

Dry out the warm bowl and put in the egg whites. Beat with a machine beater until stiff peaks form. Fold the whites into the rest of the filling.

Pour into the pie crust. Cover with foil. Bake for 30 minutes. Remove foil and bake for 5-10 minutes, until top is lightly golden and the filling is slightly jiggly. It will continue to solidify as it cools. Can be served warm or chilled.

Variations:

Use different fruit juices. Use concentrated juice for stronger flavor. Try different pie crusts. Add spices to the crust.

#butter #cornstarch #dessert #egg #lemonjuice #milk #pie #sugar #vegetarian #wheatflour

2 cups water 2 mint teabags 1 Tbsp ginger root ½ cup sugar 3 large peaches 1 Tbsp lemon juice ¼ tsp salt 2 liters sparkling water

Boil 2 cups water. Remove from heat. Add the tea bags and steep for 10 minutes, then discard the tea bags.

Chop the peaches and ginger root, removing peach pits. Combine all ingredients except the sparkling water, and let sit for 10 minutes. Liquefy the mixture in blender, then strain out the solids, which will basically only be bits of peach skin. Return the mixture to heat, and heat it to boiling point. Remove from heat and chill thoroughly. Mix with 2 liters of sparkling water.

#carbonatedwater #dairyfree #drink #fairyfeast #ginger #glutenfree #lemonjuice #mint #peach #salt #sugar #vegan

1 lb whole oranges, left whole 6 eggs 2 cups almond flour 1 cup raw sugar 1 tsp baking powder

Place the oranges in a saucepan and cover them with water. Bring to a boil, lower the water to a simmer and let cook for 15 minutes. Replace the water and boil again for 15 minutes. Repeat twice more to get a cooking time of 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375° F. Butter and flour a 10-inch springform tin. (Use corn starch if gluten-free is needed.)

Chop the oranges into chunks, removing seeds. Puree them in a blender. Make sure they are completely pureed and there are no chunks of peel. Measure 3 cups of fruit puree and discard any extra. Then thoroughly blend the eggs with the 3 cups of orange.

In a large bowl, mix the almond meal, sugar and baking powder, then stir in the egg-orange mixture, just until it is mixed.

Pour the batter into the prepared pan and bake for 45-60 minutes. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin, and a tester comes out clean. Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It is good served plain, or with cream or syrup. It can be stored in the refrigerator.

#almondflour #bakingpowder #cake #dairyfree #dessert #egg #glutenfree #orange #sugar